Zesty Chipotle Black Bean Soup Recipe

About this recipe

Zesty Chipotle Black Bean Soup is a hearty, protein-packed meal that brings the comforting flavors of Mexican cuisine straight to your bowl. This vegan and -free recipe is perfect for busy professionals craving a wholesome, garden-fresh dish that’s easy on the budget. The smoky chipotle peppers combine beautifully with black beans, tomatoes, and spices to create a rich, flavorful soup that warms the soul. Ideal for lunch or dinner, this soup is both nourishing and satisfying, ensuring you enjoy a delicious meal without compromising on your dietary preferences. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 100 g Coriander Leaves
• 500 g Black Beans
• 500 g Capsicum Green
• - Olive Oil
• 500 g Tomato - Hybrid
• 450 G Sarwar Corn Kernels Indian
• 50 g Black Pepper Powder
• 50 g Cumin Powder
• 30 g Smoked Paprika Powder
• 100 g Salt

Instructions

1. 1. Drain the soaked black beans and rinse them thoroughly. Place them in a pressure cooker and cook on medium heat for 20-25 minutes until soft. Set aside.
2. 2. Heat olive oil in a deep pot over medium heat. Add asafoetida and sauté for 10 seconds to release its aroma.
3. 3. Add the chopped tomatoes, green bell pepper, and red bell pepper to the pot. Cook for 5-7 minutes until the vegetables soften.
4. 4. Stir in the cumin powder, smoked paprika, chipotle chili paste, salt, and black pepper powder. Cook for another 2 minutes to blend the spices.
5. 5. Add the cooked black beans and sweet corn to the pot. Pour in enough water to achieve your desired soup consistency. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes.
6. 6. Taste and adjust seasoning, if needed. Stir in the lime juice and remove the pot from heat.
7. 7. Ladle the soup into bowls and garnish with freshly chopped cilantro. Serve hot and enjoy!